When my sister asked that question, e. did a beautiful job of explaining. Not having her handy, however, I'm forced to fall back on my BRAND-NEW LAROUSSE GASTRONOMIQUE which has this to say:
A highly intoxicating, slightly bitter Belgian beer made with malt, uncooked wheat and wild yeast. Lambic is produced by spontaneous fermentation....Cherry flavouring is added to make Kriek-Lambic.
Kriek was the first beer I ever had that I really enjoyed, so I've come to think of it as beer for people who don't like beer, which is why I thought my sister might go for it. All the lambics I've ever seen are flavoured; the two we picked up were pêche (peach) and cassis (blackcurrant)
And is EVERYONE in your family as foody as you?
Hardly! Don't forget the gooey butter. It was made by special request of my older brother, whose tastes haven't matured a bit in twenty years or more. (He can't understand why anyone would pay so much for Godiva; he almost single-handedly destroyed a box of Russel Stover chocolates, which are better than Fannie Mae, but not by much.) Nevertheless, it was nearly gone by the end of the meal while more than half the Danish Baker yule log remained.
The rest of us have all come under the beneficent influence of outsiders. My sister may have ended up with a decidedly uncosmopolitan St. Louisan for a husband (we couldn't tell him the cranberry salsa had pecans because "he won't eat nuts"), but before him she dated a Spaniard for over three years. My younger brother, of course, married one and I had that year abroad to broaden my tastes. Still, I always was the most adventurous child, ready to try any dish or cuisine as long as it was something I just hadn't had before.
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momijizukamori
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Date: 2002-12-27 08:14 pm (UTC)When my sister asked that question, e. did a beautiful job of explaining. Not having her handy, however, I'm forced to fall back on my BRAND-NEW LAROUSSE GASTRONOMIQUE which has this to say:
Kriek was the first beer I ever had that I really enjoyed, so I've come to think of it as beer for people who don't like beer, which is why I thought my sister might go for it. All the lambics I've ever seen are flavoured; the two we picked up were pêche (peach) and cassis (blackcurrant)
And is EVERYONE in your family as foody as you?
Hardly! Don't forget the gooey butter. It was made by special request of my older brother, whose tastes haven't matured a bit in twenty years or more. (He can't understand why anyone would pay so much for Godiva; he almost single-handedly destroyed a box of Russel Stover chocolates, which are better than Fannie Mae, but not by much.) Nevertheless, it was nearly gone by the end of the meal while more than half the Danish Baker yule log remained.
The rest of us have all come under the beneficent influence of outsiders. My sister may have ended up with a decidedly uncosmopolitan St. Louisan for a husband (we couldn't tell him the cranberry salsa had pecans because "he won't eat nuts"), but before him she dated a Spaniard for over three years. My younger brother, of course, married one and I had that year abroad to broaden my tastes. Still, I always was the most adventurous child, ready to try any dish or cuisine as long as it was something I just hadn't had before.